Thai Green Curry

This is adapted from Felicity Cloake

Serves 4 people


  • 30-40 green bird’s eye chillies
  • 2 tbsp chopped galangal
  • 3 six” lemongrass stalks
  • Zest of half a lime
  • 2 tsp chopped coriander root, or 20 tsp pounded coriander stems
  • 2 tsp chopped red turmeric
  • 2 largeish chopped shallots
  • A small head of crushed garlic (about 2 tbsp of garlic)
  • 1 tsp shrimp paste
  • Ground white pepper and salt
  • 3/4 tbsp of palm sugar
  • Fish sauce to taste, probably a couple of tea spoons worth

Cook in some of the coconut solids (from tin) for a few minutes until the mixture starts to seperate, add rest of the tin, 1/4 pint of stock and other solid ingredients dependant on cooking time and serve when cooked.

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